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This herbed vinaigrette has a nice tang from mustard and Worcestershire sauce.
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Pumpkin puree and mashed ripe bananas join forces in these deliciously moist loaves spiced with cinnamon, nutmeg, allspice, and cloves.
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Onions, peppers, mushrooms and provolone cheese and piled on grilled chicken and served in a hoagie roll for this Philly-style sandwich.
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The flavors of America's favorite sandwich, bacon, lettuce, and tomato, combine in a fresh and tasty pasta dish that cooks up in a jiffy.
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We're obsessed with this antipasto-inspired angel hair.
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These vegetarian Sloppy Joes are loaded with flavor and ready to serve in no time.
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Satisfy your chocolate cravings with a moist whole wheat chocolate bread that uses very little oil.
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A rich pesto sauce dresses this pasta salad filled with blanched broccoli, carrots, olives, and red bell pepper.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty Greek-style pasta dish is flavored with feta, tomatoes, bell pepper, and kalamata olives.
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Dill is sprinkled on the strawberries and spinach before being tossed in a robust and sweet vinegar and oil dressing laced with hot mustard, onion and garlic powder, and a pinch of cayenne.